Golden Pozharsky chicken cutlets
6 servings
60 minutes
Golden Pojarsky chicken cutlets are an exquisite dish of European cuisine that carefully preserves the traditions of Russian gastronomy. The history of these cutlets dates back to the 19th century when the Pojarsky inn in Torzhok became famous for this tender and juicy delicacy. Their secret lies in double grinding of chicken meat with the addition of milk bread and butter, creating an airy texture. Coated in crispy breadcrumbs, the cutlets acquire an appetizing golden crust. They pair wonderfully with light vegetable garnishes, aromatic sauces, or mashed potatoes. The taste of these cutlets is delicate, creamy, with a crunchy shell and juicy center. This dish will adorn any feast, bringing warmth and aristocratic elegance to the home.
1
Separate the meat from the bones and pass it through a meat grinder along with the skin. Soak the bread in milk, squeeze it out, and pass it through the meat grinder. Pass the meat through the grinder a second time. Add some softened butter, salt, pepper, and mix thoroughly.
- Chicken breast: 700 g
- Chicken legs: 600 g
- White bread: 200 g
- Milk: 0.5 l
- Butter: 10 g
- Salt: to taste
- Ground black pepper: to taste
2
Make patties from minced meat, coat in breadcrumbs. Fry in sunflower oil on both sides. Place in the oven.
- Breadcrumbs: 300 g
- Sunflower oil: 50 ml